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Slow Cooked Korean Ribs with Ginger and Brown sugar

Slow Cooked Korean Ribs with Ginger and Brown Sugar

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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Course Main Course
Cuisine American, Korean
Servings 6

Equipment

  • Slow Cooker (6-quart or larger) This is the heart of the process. A programmable model helps if you want to set it and forget it.
  • Cast Iron Skillet or Grill Pan (Optional) For searing the ribs before slow cooking for added flavor. You could also do this step directly in the slow cooker insert if it’s stovetop safe.
  • Tongs Essential for flipping the ribs while searing or transferring them.
  • Fine grater or microplane Useful for grating the ginger and pear/apple.
  • Blender (optional) To create a smoother sauce if you want a more velvety finish.
  • Serving platter and ladle To dish out the ribs and drizzle sauce generously.

Ingredients
  

For the Ribs

  • 3.5 lbs Korean-style beef short ribs or pork ribs flanken cut or English cut
  • Salt and black pepper to taste
  • 1 tablespoon sesame oil

For the Sauce

  • ½ cup soy sauce preferably Korean ganjang if available
  • ¼ cup brown sugar
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon gochujang Korean red chili paste
  • 1 tablespoon grated fresh ginger
  • 5 cloves garlic minced
  • ¼ cup pear or apple puree for natural sweetness, common in Korean BBQ marinades
  • 2 tablespoons mirin or sub with dry sherry
  • 1 teaspoon toasted sesame seeds
  • 2 green onions finely chopped

Instructions
 

Choose and Prepare the Ribs

  1. For this recipe, you can use either Korean beef ribs (short ribs, flanken cut) or Korean pork ribs. The beef ribs are richer and more gelatinous, while pork ribs are slightly leaner with a sweet tenderness that pairs beautifully with the ginger and brown sugar. Rinse and pat them dry, then season lightly with salt and pepper.

Sear for Extra Flavor (Optional but Recommended)

  1. Heat sesame oil in a cast iron skillet or heavy-bottomed pan. Sear the ribs in batches over medium-high heat, about 2-3 minutes per side, until a golden-brown crust forms. This step locks in flavor and gives the final dish a deeper umami base.

Build the Sauce

  1. In a mixing bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, gochujang, grated ginger, minced garlic, pear or apple puree, mirin, and sesame seeds. Stir until the sugar dissolves completely and the sauce is well blended. This is your base Korean short ribs marinade, inspired by traditional Korean barbecue sauce recipes.

Slow Cook the Ribs

  1. Place the seared ribs in the slow cooker in an even layer. Pour the sauce mixture over the ribs, ensuring they're mostly submerged. Add the green onions. Cover and cook on low for 7 hours. The ribs should become fall-off-the-bone tender and deeply infused with the Korean BBQ flavor.

Optional Final Broil for Texture

  1. Once done, you can transfer the ribs to a baking sheet and broil them for 3–5 minutes to caramelize the outer layer slightly. Spoon some of the sauce over the top before broiling for extra flavor.

Reduce the Sauce (Optional)

  1. If the sauce in the slow cooker seems too thin, transfer it to a saucepan and simmer on medium heat for 10–15 minutes until thickened slightly. You can blend it for a smoother texture or leave it rustic.

Serve and Garnish

  1. Serve the ribs hot on a platter, generously spooned with the sauce. Garnish with chopped green onions, additional sesame seeds, and a side of kimchi or pickled daikon for that full Korean BBQ at home experience.